Stories you

can taste.

Combine equal parts nostalgia and grit. Whisk furiously.

For Chef Barbara Lynch, an empty plate is an opportunity to tell a story. And with cooking as her chosen language, Barbara’s concepts tell the story of a life forever connected to her upbringing in South Boston’s projects. You are warmly welcomed to be a part of those stories, and to discover your own, through the enjoyment of food that makes you feel.

Every story has a beginning

the barbara lynch collective

“After a tough New England winter, there was nothing I craved more than the mineral tang of oysters and a crisp white wine. As a kid, I didn’t often get oysters without a drive to North Shore. I wanted to fill that void, to create a casual clam shack with fine-dining-style love and care.”

Neighborhood butcher shop, wine bar, and full-service restaurant in the South End

“In my first trip to Italy, I was inspired by this butchery at the top of a hill. It was a storefront, like a bodega, where a burly butcher would carve meat for the locals. I wanted to bring Italy to Boston with a restaurant, wine bar, and full-time butcher—all under one roof.”

“I love the authenticity and camaraderie of dive bars, like the ones I used to hit in Southie. I wanted to offer a similar welcoming vibe, but elevated. Drink is a place where bartender-chefs give a damn about you, the layout sparks conversation, and the food never requires a fork.”

A seafood-centric restaurant located in Eataly Boston where Barbara is chef collaborator.

"We're so lucky to have Eataly as part of Boston's culinary community! I love introducing people to new fish through our menu at Il Pesce. Here, just like at my seven restaurants, we're working with the best local fishermen to bring seafood caught off the New England coast directly to our guests."

“My mother and I used to walk past 354 Congress Street to get a Jordan Marsh blueberry muffin. Bringing Menton to that building was special to me. I wanted to honor my past with inspired Italian and French cuisine, flawless service, and an unparalleled wine program.”

“Opening No.9 Park was a statement moment my life. The kid from Southie had become a chef. I was determined to open a restaurant on historic Beacon Hill that would be elegant but welcoming, with intuitive service and sophisticated food. 20 years later, we’re still here.”

“Sportello was inspired by Brigham’s, a soda fountain my mom and I used to go to when I was a kid. The vanilla ice cream was to die for. With Sportello, I wanted the place to feel like a diner, but with the homey comforts of an Italian trattoria.”

“Stir started out as a test kitchen combined with a cookbook store. But it has evolved into an intimate, 10-seat gathering place where chefs can teach from cookbooks and themes, and people can learn about the world through food, wine, and conversation."